About Masamoto Shiro-Ko Hongasumi 正本 本霞玉白鋼
The Masamoto Shiro-ko Hongasumi knives are forged in Japan from a combination of white carbon steel #2 and soft iron steel, and handled with magnolia wood and a water buffalo bolster. White steel’s pure carbon content allows for the sharpest cutting edge. The main difference between the kasumi and hongasumi line is found in the crafting process. More steps, higher level craftsman, and greater attention to detail are involved when crafting hongasumi knives, and they therefore are more refined than kasumi knives.
Minosuke Matsuzawa, the founder of the Masamoto Sohonten Company started making knives in 1866. It was his dream that his family would come to be remembered as knife craftsmen throughout the generations. Now, five generations later, Matsuzawa’s vision has been realized and professionally crafted Masamoto knives have become widely regarded as the finest knives made for professional use.
Purpose of Kiritsuke
The kiritsuke is one of the few multi-purpose traditional Japanese knives, and it may be used as a yanagi or usuba knife. This style of knife is traditionally only used by the executive chef in the Japanese kitchen. The single-edged kiritsuke requires an accomplished technique and talent to use effectively, making ownership of this knife a symbol of status and prestige for top Japanese chefs.
CAUTION: Moisture Causes Rusting and Discoloration